Jun 04, 2014 (Follow-up)

May 28, 2014 (Complaint)

• Hands clean and properly washed
  ALL HAND SINKS MUST HAVE SOAP AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL UNITS AND COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT. ALL OF THE FOOD IN THESE UNITS WAS DISCARDED. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL PREPARED FOOD ITEMS STORED IN THE REACH IN AND WALK IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  CLEAN EXTERIOR OF ALL EQUIPMENT THROUGH-OUT ESTABLISHMENT REMOVE DIRT,DUST AND FOOD SPLATTER BUILD-UP.
• Physical facilities: installed, maintained, & clean
  ALL FLOORS AND WALLS CONTAINED FOOD PARTICLES, DEBRIS, DUST AND DIRT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 03, 2014 (Complaint)

• Management awareness; policy present
  NO EMPLOYEE HEALTH POLICY AT CALL (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  DIRTY UTENSILS IN KITCHEN- UTENSILS NOT CLEANED BETWEEN USE (Corrected On Site)
• Personal cleanliness
  EMPLOYEES ARE NOT WEARING A HAIR RESTRAINT (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  DIRTY FLOOR IN KITCHEN (Corrected On Site)
• Adequate ventilation & lighting; designated areas used
  BURNT OUT LIGHT BULB OVER STOVE (Corrected On Site)

Nov 25, 2013 (Follow-up)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Salad dressings that need to be held at 41 degree F or below kept at countertop at room temperature (67 degree F, measured). (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)

Nov 18, 2013 (Follow-up)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floor areas under the 3-compartment sink, stove and grill, conveyor oven, sandwich & salad prep refrigerators are not cleaned as needed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Nov 13, 2013 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  Employees are not washing hands before donning plastic hand gloves. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item (Hummus, Spinach artichoke dip, chopped vegitables and onions) held at improper temperature(s)(greater than 41 degree F). Discarded. (Corrected On Site)
• Proper date marking & disposition
  On site prepared humus, spinach and artichoke dip, lasagna and shredded cheese not date marked while being stored in the under counter and reach-in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in reach-in and under counter refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Employees are not wearing clean kitchen clothing (apron) while working in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloths stored on counters and not in sanitizing solution. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Non-food contact surfaces (shelvings, counters, equipment) are not heavily soiled with grease and food debris. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floor areas through out the facility, especially under under-counter refrigerators, reach-in refrigerators, 3-compartment sink) are not cleaned as needed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Blown bulbs in food preparation and ware washing (3-compartment sink) sites.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 21, 2013 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(issued) (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards needed to be resurfaced, cleaned and sanitized or replaced.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 05, 2012 (Complaint)

• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink in rest room. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces can opener and base, all refrigeration units, roller carts, meat slicer and condiment container and pizza oven racks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s) food in reach in units and salad prep unit.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  No date marking on frozen foods.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  All refrigeration units are not holding foods at proper temperature. Refrigerator repair man came and 2 were corrected.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Observed plastic bucket and towels in refrigeration unit catching water and absorbing water.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Observed food handler not wearing hair restraint. (Corrected On Site)
• In-use utensils: properly stored
  No dipper well for hand dip ice cream. Observed knives stored behind 3 compartment sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Light fixture under hood have dead bugs, Exterior of disposal dirty. All shelving, counter tops, work tables, storage racks Under grill, stove, dough stand and side of ref. unit where dough sit. Unclean with equipment and surfaces with debris, residue and soil(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Garbage & refuse properly disposed, facilities maintained
  No waste can in unisex toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floor needs cleaning thru out and also in walk in ref. Missing floor tile by janitorial sink causing standing water.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Lights are not shielded in reach in refrigeration units
• Adequate ventilation & lighting; designated areas used
  Lighting not adequate in food prep area.

Jul 06, 2012 (Follow-up)

• Plumbing installed; proper backflow devices
  non workable garbage disposal(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jul 05, 2012 (Complaint)

• Correct response to questions
  No Certified Food Protection Manager is on duty. Person in charge unable to correctly respnod to questions relating to food safety.
• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.
• Proper use of restriction and exclusion
  Person In Charge unaware of policy to report, exclude and restrict employees who are diagnosed with an infectious agent.
• Hands clean and properly washed
  Food employees not conducting proper handwashing before engaging in food preparation.
• Adequate handwashing sinks properly supplied and accessible
  Handwashing signage not provided at handwashing sinks.
• Adequate handwashing sinks properly supplied and accessible
  Paper towels not provided at handwashing sinks.
• Adequate handwashing sinks properly supplied and accessible
  Soap not provided at handwashing sinks.
• Adequate handwashing sinks properly supplied and accessible
  Prep area handsinks, not accessible for proper handwashing,cutting boards stored on top of handsinks.
• Food separated and protected
  Observed unprotected food items exposed to contamination througout the kitchen area.
• Food-contact surfaces: cleaned & sanitized
  Observed unclean food-contact surfaces throughout. Observed unclean cutting boards,and food storage racks.
• Proper date marking & disposition
  Date marking not provided on refrigerated, ready-to-eat, potentially hazardous food items.
• Food properly labeled; original container
  Observed unlabeled working food containers throughout establishment.
• Contamination prevented during food preparation, storage, & display
  Observed unclean hot pizza transport containers, stored on the kitchen floor.
• Personal cleanliness
  Observed food preparation employees handling/preparing food without wearing proper hair restraints.
• Utensils, equipment & linens: properly stored, dried, & handled
  Observed clean equipment and utensils stored improperly in the kitchen area. Items stored uncovered exposing items to contamination.
• Single-use/single-service articles: properly stored & used
  Observed single-service and single use articles stored in an unprotective manner,cups and trays stored improperly on the top of unclean stove and refrigeration unit.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Observed cutting boards throughout with deep crevices and dirt.
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).
• Nonfood-contact surfaces clean
  Unclean exterior of equipment observed throughout establishment.
• Sewage & waste water properly disposed
  Garbage disposal observed in disrepair.
• Toilet facilities: properly constructed, supplied, & cleaned
  Observed toilet room doors without self-closing device attached to the doors.
• Physical facilities: installed, maintained, & clean
  Observed extension cords and electrical lines exposed overhead throughout the kitchen area.
• Adequate ventilation & lighting; designated areas used
  Inadequate lighting observed in front of the toilet rooms(red lights).